1. In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer. 2. Add potatoes. 3. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes. 4. Drain; cool slightly and halve. 5. In a small skillet over medium heat, cook bacon until crispy, 3 to 5 minutes. 6. Add onion. Cook, stirring often, until tender, 2 to 4 minutes. 7. Remove from heat; add 3 tablespoons vinegar and mustard. 8. Toss with warm potatoes. 9. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
